Soak the calamari rings in milk for 30 minutes. Strain off the milk through a colander.
Place the colander in a wash-basin and slowly pour 1.5 litres boiling water over the calamari. The calamari is now ready. Flash-fry the butter, ground ginger and crushed lemon grass and set aside.
Place the spinach, peppers and cucumber in a salad bowl. Throw in the chopped spring onion and, if you can find it, watercress. Pour over the sushi vinegar (which you can get at any Asian store and most mainstream stores these days as well).
Toss well. Throw in the calamari, toss again if desired, garnish with fresh coriander and serve on its own or as a side salad with a difference.